Job Snapshot

About Us

Back in 1983, there was no breakfast restaurant-focused category, really. Then the original First Watch opened with the idea that people want a Breakfast, Brunch and Lunch restaurant that doesn't moonlight with steaks or anything else later in the day.

Job Description

Major Purpose:
To act as the General Manager who is responsible for supporting the mission, vision and values of First Watch Restaurants through all that he/she does in their role every day. The General Manager will work towards accomplishing stated goals and objectives to achieve desired results while focusing on the long-term profitability of the company while developing restaurant management and staff.

Major Responsibilities:
•To meet or exceed established sales, revenue and profitability goals, SLEBITDA movement in a position direction
•Ensure the financial integrity of all P&L statements by adhering to systems that properly track expenses and revenues that are categorized, coded and posted through control processes
•Define and manage the monthly and annual sales objectives for the restaurant
•All revenues, cash, credit or company collateral are properly deposited and accounted for and are secured into the Company’s operating bank account
•Ensure the integrity and operational functionality of all POS and security systems and equipment
•Manage all internal/external communications in a timely and effective manner
•Hold regular meetings as required speaking and guiding the team to meet established objectives
•Ensure that the restaurant equipment is kept in satisfactory working order maintaining the highest degree of usability and cleanliness
•Maintain safe working conditions as required by OSHA and federal, state and local governing bodies
•Communicate with managers, hourly employees, and customers, providing positive feedback and promoting a positive image of the café and good employee morale
•Ability to perform the duties and responsibilities of all positions at the restaurant, is proficient in performing such duties, and through instruction and supervision, trains and develops both managers and hourly employees
•Regularly counsels and coaches employees, and has the authority to suspend employees pending review of the situation by the Regional Manager, or discharge an employee immediately for instances of serious misconduct as defined in the Employee Handbook
•Along with the RM evaluates managerial staff with formal evaluations
•Leads a shift effectively and develops Operations Managers to do the same
•Executes effectively and trains other managers to use the Daily Shift Card and Red Book
•Trains management/staff in all proper EOD procedures, including banking
•Utilizes “time chit” method of daily employee performance review
•Ensures maintenance of a safe and harassment free workplace
•Takes quick and responsible action in solving problems and able to use reason when dealing with disciplinary issues
•Follows up of phone call and email communications in a timely manner
•Complete all required paperwork on a timely basis

Additional Responsibilities:
•Prepares and posts weekly work schedules, and ensures the schedule is implemented properly
•Addresses issues resulting from critical violations on Health or Steritech Inspections in a timely and professional manner
•Safeguards the Company assets, including funds, equipment, and the facility taking appropriate action as and when necessary
•Accurately completes payroll, weekly, mid period and EOP administration work properly
•Effectively promotes First Watch outside the restaurant
•Obtains and maintains safe food handler certifications
•Through communication with the General Manager, Regional Manager and Home Office, handles customer and staff incidents, accidents, injuries and complaints in a timely and efficient manner
•Regularly interviews applicants for employment, makes hiring decisions for the restaurant and regularly coaches and includes other managers in the process
•Regularly channels communication up through RM and RVP
•Maintains appropriate managerial and hourly staffing levels at the restaurant
•Effectively plans and leads weekly manager meetings and monthly server meetings
•Performs ongoing inspections in all areas of the café and takes any / all appropriate action
•Ensures compliance with Federal, local, and state laws, company policies and procedures

Authority:
The General Manager acts within Company policy and applicable federal, state and local legislation to do whatever is necessary to carry out the mission of the Company; however, without the approval of the RVP may not:
•Neither commits the Company to any budgeted expenditure in excess of $1000 nor sign any lease contracts or legal agreement
•Dispose of any capital asset
•Revise the organizational structure of any department/area
•Enter into a relationship with any employee, which may have or appear to have an adverse effect upon his/her, ability to carry out his/her responsibilities

Requirements:
•A High School Diploma
•Bachelors of Arts – concentration in food & beverage, business, marketing or management is preferred
•Minimum three to five years’ experience in a service-oriented, hospitality industry such as hotel, resort, restaurant, retail, entertainment venue preferred
•Must have completed CAFE training
•Effective oral and written communication skills
•Regularly works 50-55 hours per week
•Must hold a valid driver’s license to drive for company business as required
•Regularly works in the kitchen leading, training, teaching and coaching culinary duties
•Regularly works in the dining room leading, training, teaching and coaching host and service functions
•Knowledge of accounting and financial management principals with focus on budgeting and forecasting revenue goals and objectives
•Human Resources management skills in employee relations, recruiting and retention and employee recognition
•Ability to supervise and lead employees in roles from entry level to mid-level management
•Ability to work with minimal supervision and determine task priorities
•Advanced analytical and problem solving skills
•Excellent computer skills with emphasis on MS operating systems
•Exceptional organizational skills and attention to detail
•Strong communication, presentation and writing skills
•Ability to communicate effectively with all levels of management
•Ability to work well under pressure in a fast paced, dynamic environment
•Ability to multitask and prioritize effectively
•Ability to effectively manage teams as well as work effectively as part of a team
•Passion for providing excellent service and quality

Additional Requirements:
•Must be able to continuously see. Must be able to frequently stand, walk, view computer monitors, give & receive oral communication, bend, squat, reach above shoulder level, and discern color. Must be able to occasionally sit, drive, type, and make fine discriminations in sound
•Must be able to regularly lift/carry up to 20 lbs.; occasionally lift/carry up to 40 lbs.
•Must be able to do repetitive simple grasping, fine manipulation, and pushing & pulling on a frequent basis
•Must be able to tolerate exposure to extreme temperatures and temperature changes

Staff / Budgetary Responsibilities:
The General Manager will typically have 1-2 direct reports and be responsible for a staff up to 40 employees. The General Manager will be responsible for revenue operations in excess of one million dollars.